Ray Lamontagne soothes my soul and tonight (Wednesday) I saw him live for the 3rd time. The first time I saw Ray I was in college in PA and my then boyfriend's brother bought us tickets to see him in a teeny tiny smoke filled burned out theater in Pittsburgh. I think there were about 100 people there but I dont remember all of that because I was so entranced by this shy guy with the soulful voice crooning and strumming his guitar. An upright bass was his only accompaniment. The next time I saw him he had a full band and the venue was quite a bit larger so I was worried some of the magic would be lost. It wasn't and I wanted him to keep playing even after the non stop 2 hours he performed. I missed him the last time he was close-by with David Gray last August so when I heard he was coming to town with Brandi Carlisle I jumped at the chance to go. Check out my (shakey) Flip video of some concert highlights.
Because I knew I wouldn't have time to put something together for dinner between lab and the concert, I had plans to take yesterday's chicken leftover's and transform them into Greek Chicken Gyros. With the yogurt from Velvet View Farms, I was able to make a delicious tzatziki sauce! To round out the Local Cleveland fun, I stopped over at Momocho for a cucumber margarita and fried ice cream to beat the heat.
Because I knew I wouldn't have time to put something together for dinner between lab and the concert, I had plans to take yesterday's chicken leftover's and transform them into Greek Chicken Gyros. With the yogurt from Velvet View Farms, I was able to make a delicious tzatziki sauce! To round out the Local Cleveland fun, I stopped over at Momocho for a cucumber margarita and fried ice cream to beat the heat.
Greek Chicken "Gyros"
This dish would have photographed beautifully if I hadnt been so lazy in the heat to take the time to shoot it. Bad blogger, I know but you have to make this!! SO GOOD
Ingredients:
Leftover roasted/grilled/baked chicken
Greek Oregano- this is different from Italian oregano, but if you dont have it or cant find it, Italian Oregano will do
***I used the fresh cilantro provided in my FFM package this week in lieu of oregano
Diced garlic
Sliced onions
Flatbread or pita bread
1 C plain, fresh yogurt (Source: Velvet View Farms, FFM)
Sliced cucumbers (Source: FFM)
Shred your leftover chicken. Make your tzatziki sauce: Mix 1 C yogurt with diced garlic and oregano (you can use dill if you prefer, but I dont care for that flavor!) or as I did, the fresh cilantro.
Warm up your pita or flat bread (If you have a gas stove, set it on low and simply lay the pita over the burner for a few seconds to get it warm and crispy), slather with tzatziki, place cucumber and onion slices on top of sauce. Add chicken and wrap.
This dish would have photographed beautifully if I hadnt been so lazy in the heat to take the time to shoot it. Bad blogger, I know but you have to make this!! SO GOOD
Ingredients:
Leftover roasted/grilled/baked chicken
Greek Oregano- this is different from Italian oregano, but if you dont have it or cant find it, Italian Oregano will do
***I used the fresh cilantro provided in my FFM package this week in lieu of oregano
Diced garlic
Sliced onions
Flatbread or pita bread
1 C plain, fresh yogurt (Source: Velvet View Farms, FFM)
Sliced cucumbers (Source: FFM)
Shred your leftover chicken. Make your tzatziki sauce: Mix 1 C yogurt with diced garlic and oregano (you can use dill if you prefer, but I dont care for that flavor!) or as I did, the fresh cilantro.
Warm up your pita or flat bread (If you have a gas stove, set it on low and simply lay the pita over the burner for a few seconds to get it warm and crispy), slather with tzatziki, place cucumber and onion slices on top of sauce. Add chicken and wrap.
